Custard Sauce No. 1 from The Settlement Cook Book by Lizzie Black Kander
Beat eggs slightly, add sugar and salt; stir constantly while adding gradually the hot milk. Cook in a double boiler until mixture thickens; chill and flavor.
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Cooking tools:
- Double boiler
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Serving bowl
Ingredients
- Yolks of 2 eggs
- 1½ cups scalded milk
- ⅛ teaspoon salt
- ¼ cup sugar
- ½ teaspoon vanilla
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